- butter - 1 cup
- sugar - 2 cups
- eggs - 2 pieces
- flour - 14 Cups
- soda - 1 teaspoon
- salt - 1/4 teaspoons
- Buttermilk - 1/4 Cups
- pale pink or white sugar - 1/2 cup
- apricot or strawberry jam - 2/3 Cups (slightly warmed)
Whip butter and sugar in the bowl with an electric mixer for about 4 minutes. Add eggs, one at a time, whisking after each addition. Sift flour, soda and salt in a large bowl. Reduce the speed and gradually add a mixture of flour mixture, alternating with buttermilk. Wrap the dough in polyethylene and refrigerate for 1 hour or overnight. Put a few tablespoons of sugar in a small bowl (if used). Mix with the dyes until the desired shade is achieved. Preheat the oven with two pillars center to 170 degrees. Line the baking tray with parchment paper. Roll a dough with a thickness of 3 mm on a lightly floured surface. Cut the heart with a cutter for cookies or shapes. If desired, you can cut the center in the shape of the heart of the hearts. Put the cookies on a baking sheet and put in the refrigerator for 30 minutes. Sprinkle with sugar, when used. Bake the biscuits until golden brown, about 10 minutes. Lubricate one heart with jam, cover with a second heart with a carved center. The cookie can be stored in an airtight container at room temperature for 1 week.
Servings: 30